Roast Beef

If possible, find a butcher who knows his business and trade with him regularly; the best cuts always go to the regular customers who know what they want. Beef need not be aged for months, but a side of beef that has hung in the cold room for a week or 10 days before being cut up gains both in tenderness and in flavor.

The characteristic clean, robust flavor of beef is not improved by the association with herbs or marinades. It is important that the roast be at room temperature when